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Pork Chop Casserole

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“If I remember correctly, I got this recipe from the Taste of Home magazine. So yummy. And very rich. Don't omit the rosemary...that flavor is KEY to this recipe. Because the sauce is so rich, I usually serve with rice or mashed potatos along with a steamed green veggie. My husband asks for this one A LOT.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a shallow bowl, combine flour, salt and pepper; dredge pork chops.
  2. Heat oil in large skillet; cook pork chops 4-5 minutes per side until browned.
  3. Place in a single layer in an ungreased 13x9 pan.
  4. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with half the onions.
  5. Bake, covered at 350°F for 45-50 minutes.
  6. Stir in remaining sour cream into sauce. Top with remaining onions. Return to oven, uncovered for 10 minutes.

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